Step 4: Fold in Dry Ingredients

Step 5: Piping Shells

Place batter into a piping bag and pipe 1 inch circles onto baking tray lined with parchment paper. Bang tray to release any air bubbles. Using a toothpick, smooth any bubbles. Let shells sit for 30 minutes, or until shells creat film. You should be able to lightly touch shells without any batter sticking to your finger. Bake at 300° for 15-18 minutes.

Step 6: Pistachio Buttercream

Ingredients:

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/3 cup pistachios, ground

3 Tbsp milk

In a stand mixer, fitted with paddle attachment, whip butter. Slowly add powdered sugar. Add pistactios and milk. Whip until well combined. More milk can be added if mixture is too thick. Place buttercream in piping bag.

Step 7: Assembiling Macarons

Pipe buttercream onto one macaron, sandwich together with macaron of smilar size.